Truffle and Roasted Garlic Cheesy Smashed Potatoes
Earthy, rustic red skin potatoes, with a hint of sour cream and a pop of chives, loaded with truffle aged cheddar.
Serves 6-8 side portions
Approx. 24 baby red potatoes
- 1/2 cup sour cream
- 1 cup shredded Ford Farm Truffler Cheddar cheese, grated
- 1 head roasted garlic (see note below)
- 1 bunch chives, chopped
- Salt and pepper to taste
Wash baby potatoes and immerse in cold, salted water with an additional 1″ above potatoes in a large pot. Over high heat, bring to a boil and allow to continue to boil until easily pierced through centre with a fork. Drain and smash with potato masher just until all potatoes are broken. Fold in sour cream, salt and pepper, cheese and roasted garlic and top with chives. Serve immediately.
Note: to roast garlic; cut top off of head of garlic, drizzle with olive oil and salt and pepper. Wrap in foil and place in 400′ oven for 15-20 minutes until tender when squeezed. Remove by squeezing head of garlic from the bottom once cooled.
Recipe created by Chef Dany Duguay
CHECK OUT SOME OF OUR RECIPES
Chicken Kiev Rigatoni Bake
For The Chicken: 2 boneless, skinless chicken breasts 2 Tbsp butter Salt and pepper, to taste For The Spinach: 1…Read More